3 cups cooked pinto beans1 or 2 cans, drained and rinsed
1 can diced tomatoes, drained
2 banana peppers, chopped or 1 can chopped green chiles
1 tart apple, peeled, cored and diced
1 cup veggie stock
1/2 tsp smoked paprika
2 cups cooked rice
1/4 cup black olives, chopped
1/4 cup walnuts, chopped
salt and pepper
Over moderate heat, saute bell pepper and onion in oil until soft, about 5 minutes. Transfer to a 4qt slow cooker and stir in garlic, beans, tomatoes, chiles, apple and stock. Season with salt, pepper and paprika. Cover and cook on Low for 6 to 8 hours.
When the dish is finished cooking, stir in cooked rice, olives and walnuts. Taste and adjust seasoning if needed. Serve with sour cream.
I think this would be great with any bean really. Reds would be delicious, for example. Next time I think will mix reds and blacks.